GREEN PASTURES by Chef Robby Goco: Farm-to-table, Back-to-Basics, Organic Restaurant @ShangPlaza East Wing
Related Blog Post: SOUV! by Cyma with Chef Robby Goco's Culinary Magic!
GREEN PASTURES is the farm-to-table, back-to-basics, organic resto of Cyma's Chef Robby Goco. Most of the ingredients are proudly locally-sourced, they don't use MSG or canned ingredients, and nearly all of the items are homemade.
Its name is inspired by the desire to look for greener pastures and something a lot better than the status quo, especially when it comes to the Manila dining scene. Unlike that of its restaurant neighbors, Green Pastures' concept is not a rehash. The excitement for this place is actually reminiscent of when Cyma first opened in Shangri-La Mall.
Yes, the Chef did it again! This is, so far, the BEST among the many successful restos he launched in Manila over the years. This is definitely one of the must-try restaurants of 2013. :)
Related Farm-to-table Resto: GRACE PARK: Farm-to-Table Organic Restaurant by Margarita
Here's our Green Pastures experience...
(Tip: If this is the first time you're going to the East Wing, there's plenty of parking space at the basement)
(Trivia: Chef Robby Goco is not afraid to open during the ghost month because Cyma was also opened around the same time and is still successful to this day.)
The menu is printed and has a validity period, as if to communicate their commitment to an ever-changing, vibrant list of choices based on what's available.
I do hope they start covering the salad ingredients to ensure their cleanliness and freshness.
You can also order from their organic juice bar. See menu: Liquid Provisions.
We tried their smoothies and liked our healthy pineapple-malunggay. We love that they don't use ice to make it cold, but rely instead on frozen fresh fruits to deliver a refreshing smoothie.
Their iced organic melon green tea is just OK. It tastes a bit diluted and is expensive for what you get. You can add P50 to make it unlimited.
We love their freshly made ricotta cheese. The best way to eat this is to first top the toasted bread with a piece of roasted garlic, add some cheese, and then a little bit of the sweet onion to complete it. :)
(Trivia: We thought the bread was toasted with butter, but we later found it to be a buttery type of extra virgin olive oil from Greece. :))
We also love this combination of arugula, stretchy fresh buffalo cheese, and EVOO. :)
(Tip: Try both cheeses and order them at the same time; everything is good to share.)
We love this, too! Toasted organic mushrooms from Ministry of Mushrooms topped with ricotta cheese and quail eggs...Sarap!
It was great chatting with Chef Robby about how he came up with Green Pastures. He makes it a point to visit each table, so make sure you don't miss the opportunity to hear the story from the Master Chef himself.
It's refreshing to see new pasta combinations like this seafood one with crab meat and yes, sea urchins. :)
(Tip: Make sure you try their other combinations like the tender Octopus and Bone Marrow pasta.)
We love this simple but yummy burger with a thick Kitayama Wagyu patty, just topped with Malagos blue cheese, on a grilled brioche bun.
(Note: The waiters forgot to ask us how we wanted our meat done, so make sure you specify your preferred doneness to enjoy this burger.)
YES! Tequila Joe's iconic dish, the Beef Sloppy Cow (Salpicao), is back with a vengeance in Green Pastures, using their own oyster jus (not commercial sauces) and mushroom glaze. The meat is very tender, comes with lots of garlic, and has a smooth oyster-mushroom sauce flavoring.
(Note: This is the best throwback dish ever and I can understand why its popular among the Tequila Joe's generation.)
We love this dessert combination of organic popcorn & honey, house-made chocolate sauce, and salted caramel ice cream from Bono!
I really like the crunchy texture with just the right combination of chocolate and salted caramel flavors.
It's the first time I've tasted organic white honeycomb! I love the sweet and crunchy texture, and the combination of the citrusy-sweet curd and creamy greek yogurt is just heavenly.
This is the BEST original dessert I've tasted in Manila for 2013!
Overall, we really admire the great execution of Green Pastures' farm-to-table restaurant concept, focusing on the use of organic and locally-sourced ingredients and with the committment to back-to-basics preparation by avoiding MSG and canned or commercially packaged products.
We recommend the house-made cheeses, the innovative pasta combinations, the Kitayama Wagyu burger, the popcorn crunch ice cream, and the organic honeycomb dessert. And how could we forget Tequila Joe's iconic salpicao? :)
Budget is P700/head and make sure you're there early.
The facade of the restaurant looks commercialized because it's in a mall and is beside other commercialized restos. It would have been nice if it were in an outdoor-type mall or stand-alone location like the original Cyma in Boracay. I also hope they take the necessary steps to ensure the freshness and cleanliness of their salad ingredients moving forward.
Congratulations to Chef Robby Goco for a well-executed Green Pastures!
GREEN PASTURES by Chef Robby Goco
4/F East Wing, Shangri-la Plaza, Mandaluyong City
Telephone Number: +632 654-3219
Operating Hours: Open daily from 11 a.m. to 10 p.m.
Facebook: Green Pastures Resto
★ - Highly Recommended
The Best of Edsa Shangri-La Mall Series:
- GREEN PASTURES by Chef Robby Goco: Farm-to-table, Back-to-Basics, Organic Resto
- BROTZEIT Philippines: Starting the German Bar & Resto Craze in Manila?
- IKKORYU FUKUOKA RAMEN Philippines' Black Garlic Tonkotsu Ramen!
Live an Awesome Life,
P.S. I'm excited for new resto concepts from Chef Robby and cheers to Greener Pastures!